Mon-Sat 11a-7p Sunday 1p-6p EST
Existing Rules and Regulations

Existing Rules and Regulations

Chemical Parameters

IOOC – Extra

Virgin Olive Oil

USDA – U.S.

Extra Virgin

Olive Oil

COOC –

California Extra

Virgin Olive Oil

Australian

Standards – Extra

Virgin Olive Oil

UP

Standard

Free Fatty Acid

≤ 0.8

≤ 0.8

≤ 0.5

≤ 0.8

≤ 0.3

Peroxide Value

≤ 20

≤20

≤20

≤20

≤9

Phenolic Content

n/a

n/a

n/a

n/a

≤130

K232

(oxidation)

≤2.50

≤2.50

≤2.50

≤2.50

≤2.0

K270

(freshness)

≤0.22

≤0.22

≤0.22

≤0.22

≤0.20

ΔK

(adulteration)

≤0.01

≤0.01

≤0.01

≤0.01

≤0.01

Oleic Acid (C18:1)

55.0-83.0

55.0-83.0

n/a

53.0-85.0

≤65

DAG

n/a

n/a

n/a

≤17

≤*90 (*within 30 days of crush date)

PPP

n/a

n/a

n/a

≤35

≤5